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Item No.:
*
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Site:
Galley-Deck 4 Technical Door AC724FD3
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Violation:
Approximately 1 cm of soiled rusty water was stand in this technical area while the galley was in service.
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Recommendation:
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Item No.:
08
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Site:
Buffet-Crew
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Violation:
The backflow preventer on a water line on the starboard side beside the ice machine was continuously dripping on the deck during lunch.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Whirlools in Private Cabins
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Violation:
The backflow preventers installed to the hoses of these whirlpools were not listed on the cross-connection control list.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Buffet-Windjammer Starboard Beverage Station
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Violation:
Two double check with intermediate vent backflow preventers, in the technical compartment for the coffee and water dispenser equipment, were leaking from the vent.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
09
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Site:
Recreational Water Facilities-Sports Pool and Aft Pool
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Violation:
On 14 March, the Sports Pool electronic data logger indicated 0 ppm chlorine from 15:00 - 16:42 while the facility was open. Staff explained it was difficult to get water to the sample line due to the rough weather conditions. On 6 February, the Aft Pool electronic data logger indicated approximately 8.5 ppm chlorine from 14:00 - 16:30 while the facility was open.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm).
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Item No.:
10
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Site:
Recreational Water Facilities-Baby Splash Zone
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Violation:
No total coliforms or E. coli results were documented for 23 February. According the company's variance, these are to be recorded prior to opening the facility and prior to closing the facility each day.
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Recommendation:
Document the total coliform and E. coli results according to the variance.
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Item No.:
12
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Site:
Provisions-Dry Stores
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Violation:
An open bag of potato chips was on a pallet inside a pallet of recently loaded fresh food.
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Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
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Item No.:
16
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Site:
Galley-Windjammer Pantry
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Violation:
In the pantry, large plastic containers of potentially hazardous foods, used as back-up for the service lines, had 4-hour discard labels of 1100 -1500. The starboard and port service lines had different service times which were 1100 -1500 and 1200 -1600, respectively. When the inspector inquired where the back-up for the foods on the port service lines, staff stated all back up foods were taken from the pantry. It was 1330 at the time of inspection, and the foods labeled 1100 -1500 could be used to replenish the foods for the 1200 -1600 service on the port side. Staff stated that another batch was coming up from the buffet preparation room.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Other-Deck 8 Park Cafe
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Violation:
The beverage counter had a milk dispenser stored without a 4-hour discard label. This counter was identified on the time control plan.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
19
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Site:
Galley-Deck 3 Pastry
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Violation:
A tray of liquid center chocolate mix in the walk-in cooler was open on the top shelf and not covered or protected.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Deck 4 Bakery
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Violation:
The dough divider was frayed and contained small fibers along the edge. The unit was in service.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Galley-Chops
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Violation:
Two of the electrical wires of the charbroil grill were frayed and not smooth and easily cleanable.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Bar-Deck 11 Concierge Lounge
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Violation:
The electrical wires of the espresso machine were lying on the counter, making cleaning difficult.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Deck 4 Starboard
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Violation:
The conveyor dishwasher was out of order since the morning of the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The alarm light was out of order on the in-use conveyor dishwasher during lunch. The area was in use.
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Recommendation:
For vessels built to VSP 2005 Construction Guidelines or warewash machines installed/replaced after the VSP 2005 Construction Guidelines, ensure that the warewash machines are equipped with an audible or visual alarm that indicates when the sanitizing temperature or chemical sanitizer level has dropped below the levels stated on the machine data plate.
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Item No.:
22
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Site:
Bar-Bolero
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Violation:
The water in a sanitizing bucket was dirty and soiled.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
25
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Site:
Galley-Deck 5 Dry Stores
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Violation:
A soiled wiping cloth was stored on top of a food trolley for bread.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Cold Pantry
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Violation:
The previously cleaned grey food contact press plate, which held food while slicing, was in disrepair and soiled with food and a fibrous material.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Cold Pantry
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Violation:
When the lid of the buffalo chopper, adjacent to the slicer, was opened a soiled cloudy water residue ran into the food contact area.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Potwash
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Violation:
Previously cleaned small ladles in a green rack in the clean area were improperly air drying, and water was standing in the bowl. A white greasy food residue was also in the surface of the rack with the ladles.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure galvanized metal is not used for utensils or food-contact surfaces of equipment.
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Item No.:
26
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Site:
Galley-Deck 8 Park Cafe
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Violation:
Two bowls, stored behind the front service counter, were soiled slightly with food debris. One plate had a slightly sticky substance.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Bar-Deck 8 Park Cafe Coffee Bar
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Violation:
The technical compartment had soda accumulated on the bottom due to a leaking soda line.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Chops
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Violation:
The three electrical wires of the charbroil grill were covered with an excessive layer of black burned grease. This area was not in operation and previously cleaned.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Room Service-
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Violation:
The nonfood contact surface of one of the plates, stored in an undercounter cabinet, was soiled with some brown debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Windjammer Starboard Beverage Station
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Violation:
The technical compartment had some soda accumulated on the bottom due to a leaking soda line.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Potwash
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Violation:
A previously cleaned stainless cooking pan was soiled with food debris on the nonfood contact surface.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
29
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Site:
Galley-Sabor
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Violation:
The temperature of the handwashing sink, next to the utility sink, was over 120F and could not be adjusted by the user.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Pantry-Handwashing Stations
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Violation:
The water at the several handwashing sinks in deck pantries for housekeeping personnel were not able reach the acceptable temperature range of 100-120F; the user could not make temperature adjustments. For example, (1) deck 6 port (opposite to cabin 6170) was 129F; (2) deck 10 port (opposite to cabin 1070) was 129F; (3) deck 10 starboard (opposite to cabin 10570) was 89F; (4) deck 10 starboard (opposite to cabin 10626) was 124F; (5) deck 11 port (opposite to cabin 11570) was 88F; (6) deck 11 port (opposite to cabin 11170) was 123F: (7) deck 12 port (opposite to cabin 12170) was 83F; (8) deck 12 port (opposite to cabin 12170) was 83F; (9) deck 14 port (opposite to cabin 14170) was 89F; and (10) deck 14 starboard (opposite to cabin 14570) was in the 80Fs and took approximately 4 minutes to reach 100F. All these pantries were available for the housekeeping personnel actively working in turnaround activities, such as taking soiled glasses and other utensils to the pantries from the cabins.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Deck 5 Starboard Potrwash
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Violation:
The temperature of the handwash sink measured 122F while the area was open, and was unable to be adjusted by user.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Deck 3 Pastry
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Violation:
While the area was open, the handwash station was blocked by a food trolley containing food.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Galley-Cold Pantry
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Violation:
The temperature of the handwash station in this area measured 125F, and was unable to be adjusted by user.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Cold Pantry
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Violation:
The temperature of the water in this handwash station measured 126F.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Solarium
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Violation:
All four handwashing stations had maximum temperatures of 84-91F. The area was in operation for lunch.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
32
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Site:
Galley-Deck 5
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Violation:
Food was uncovered and discarded in one of the handwash sink bins while the area was in service.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Other-Johnny Rockets Beverage Station
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Violation:
The vent at the deckhead bulkhead juncture, above the beverage station, was very soiled with dust.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Room Service-
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Violation:
Water was accumulated on the deck below the tilting pan and fryers.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Bar-Deck 8 Park Cafe Coffee Bar
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Violation:
The soda supply line under the technical compartment was leaking. A technician was onboard to address this issue.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Buffet-Windjammer Starboard Beverage Station
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Violation:
The soda supply line under the technical compartment was leaking. A technician was onboard to address this issue.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Openface
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Violation:
The light intensity on the buffet line during service in the bun service area measured 166 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
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Site:
Galley-Openface Kitchen
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Violation:
Condensation was collecting on the deckhead above the fries in the fryer while they were cooking.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Buffet-Windjammer Aft Port Dessert Station
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Violation:
One live fruit fly was observed by the juicer equipment.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Pantry-Cups and Scoops
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Violation:
One live drain fly was observed by the soiled counter.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Bar-Deck 8 Park Cafe
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Violation:
One live fruit fly was observed by the juicer equipment.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
42
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Site:
Children Area-Three Years Old and Under
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Violation:
No airtight, washable waste receptacle was available in the toilet. This was corrected.
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Recommendation:
Conveniently locate an airtight, washable waste receptacle to dispose of excrement, soiled sanitary wipes, and soiled gloves. Remove waste materials from the child activity center each day.
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